I make it regularly throughout the summer. Perfect while sipping a cold beer or a frozen margarita on the patio on a lazy Saturday afternoon. But I also make it anytime we're heading to a party where there's a crowd. It doesn't take long to make, can be made in the afternoon for an evening party and is easily transportable in a plastic container. I don't like fussy.
My secret ingredient in this is a spice blend from McCormicks Southwest Seasoning. It has all the key ingredients - cumin, tumeric, chilis and adds a bit of authentic taste without much fuss. You can use chili powder also, but I like the smokiness that the chipolte peppers in this mix add to the dip.
2 large or 4 small ripe avocados
1 clove garlic, crushed
juice of 1 lime
1-2 tsp McCormicks Southwest seasoning depending on your spice tolerance
12 cherry tomatoes, chopped
1 TBS coriander, chopped
2 green onions, chopped
1/2 cup sour cream
salt and pepper to taste
In a mixing bowl, mash the avocados with a fork. Leave the avocado a bit chunky if you want. Add the rest of the ingredients, seasoning to taste. Transfer to a serving dish and cover immediately with plastic wrap. Or you can also add a layer of sour cream to the top to protect the avocado from browning. Refrigerate till ready to use if not serving immediately. Serve with tortilla chips.